A tiny neighborhood bakehouse turning stone-milled flour, patient time and a wood-fired oven into the best morning of your day.
We keep it small on purpose. A single wild-yeast starter, flour milled from grain grown two counties over, and dough that's given the time it actually needs — up to three days. No shortcuts, no improver, nothing you can't pronounce.
Baked in tiny runs so every loaf gets attention.
A brick hearth for deep crust and real char.
Grain grown & stone-ground within 40 miles.
Slow ferment for flavor that's worth the wait.
Thirteen of the morning's best — croissants, danishes, buns and a surprise from the oven. Perfect for the office or a lazy Sunday. Order by 8pm for next-day pickup.
Warm light, cooling racks and the smell of the first bake. Come say hi.
This was my first time at this bakery and I really loved it. I bought pan de muerto and a concha, and I had never eaten such soft bread before. I will definitely come back, and the lady who served me was also…
No flavor in the food. Terrible donuts and tasteless cookies. Waste of money. * And to edit, incredibly rude staff. The response to my review is immature - I have a public right to leave my authentic review,…
Lalo had to be one of the greatest customer service representatives that I have had. He makes my Cuban coffee perfectly. He is always so kind and polite. My go-to is the pan de bono. Katia
Weekly bake list, secret specials and first dibs on holiday pre-orders. No spam — just good bread news.
We'll never share your email. Unsubscribe anytime.